|by Michele Urvater|
Joining the James Beard Award-winning Monday-to-Friday Cookbook and Monday-to-Friday Pasta, together with 206,000 copies in print, Monday-to-Frida...
Tip: Try relleno chicken cheese for more results.
Results 1 - 8 of 8 for chile relleno chicken cheese
Prepare tomato sauce. ... side of each chile to remove seeds, ... paper towels. Cut cheese into long thin ... cinnamon. Simmer gently 15 minutes. Serve.
Saute onion and ... not brown. Add chicken broth, tomato puree, chopped chiles, oregano. Bring ... minutes. Meanwhile, cut cheese in 1-inch strips, ... use this, it's cheaper.
Cook chicken, debone and shred into pieces. Cut cheese into 1/4 inch ... Cover with green chiles which have been ... stand 5 to 10 minutes before serving.
Roll cheese in chilies. Roll ... sauce. Add cheese to make it a cheese sauce. You can use Velveeta as a sauce OR Heat chilies in boiling sauce for 5 minutes.
Insert a strip of cheese in each chile. In medium ... Spoon sauce over top, sprinkle with Cheddar cheese. Bake, uncovered, 20 minutes until heated through.
Remove seeds form ... Cover with cottage cheese. Put the ... minutes. Uncover, pour tomato sauce over. Bake 20-25 minutes more. Let stand 5 minutes; serve.
Spoon beans into ... a cube of cheese. Place on ... salsa; simmer for about 5 minutes. Serve the casserole hot with the simmered sauce. Makes 4 servings.
1. Boil 3-4 chicken breasts - remove ... 3/4 pound sharp cheese on top. 4. ... 5. Pour mixture over cheese. 6. Bake for 45 minutes in 300-350 degree oven.
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